Quinoa Chili...mmmmm
2 tbsp EVOO
2 cups dried mixed beans (or two cans drained and rinsed kidney beans or whatever kind you fancy)
1 cup dry quinoa
2 sweet potatoes peeled and cut into chunks
1 large onion chopped
1 large zucchini cut into cubes
2 celery stalks chopped
3 cloves fresh garlic minced
1 cup chopped mushrooms
1/2 cup frozen corn
4 cups veggie stock
4 cups tomato sauce, or 2 cans diced tomatoes
1 13oz can of tomato paste
Chili seasoning to taste (I used 3 tablespoons)
Salt and pepper to taste
If using dried beans, soak them for 12-24 hours in advance (until soft or sprouted)
In a large pot, on med-high heat, add your EVOO, diced onions, minced garlic and chili seasoning - sweat your aromatics for 5 min or until they become fragrant. Do not over cook them.
Add your veggie stock, tomato sauce, tomato paste, beans, quinoa, and all of your veggies. Simmer covered on med-low heat for 4-5 hours, stirring occasionally. Simmer on low heat for an additional hour, stirring occasionally. Add salt and pepper to taste.
This can also be made in a slow cooker - cooked on high for 3 hours; then low for 12 hours.
Garnish with some grated sharp cheddar, and serve with buttered crusty French bread.
Even meat-lovers will love this Chili!
I finished this meal off with an amazing apple pie for dessert - recipe taken from The Pioneer Woman blog.. it's like an apple-crisp tart.. it's delicious! Check it out :)
